Apricot dumplings are a recipe very connected with my childhood. (And yes, I am very inspired by my childhood food lately as you can see in recipes such as garlic soup orcucumbers in a sauce .)

They were a real treat with some breadcrumbs roasted on butter and mix of cinnamon and sugar – this mix my grandma always had prepared in a small cute container.

I veganised the recipe and I think dumplings couldn’t be any more simple than this.

serving:15dumplings

difficulty:Easy

it would be great if you have

For the dough

1kg

potatoes

1/2tsp

ground nutmeg

200g

flour

30g

corn starch

2tbsp

vegan butter

1tsp

salt

For the filling

15

apricots

3tbsp

brown sugar(omit sugar if you want to)

roll up your sleeves

1.&nbsp

Cook whole potatoes (with skin on) in salted water for about half an hour (or until they are very soft when you stab them with a fork).

2.&nbsp

Peel and mash them. Add all the other ingredients except apricots and taste just a bit of the mixture. If needed add more salt and nutmeg. Mash well everything together. If it is too dry add a bit of water, if it is too wet add a bit of flour.

3.&nbsp

Divide into 15 equal balls, flatten each of them, add pitted appricot and a teaspoon of brown sugar and roll in a ball. Place them on floured surface.

4.&nbsp

Cook them in boiling water (it needs to be boiling before you put them in) for around 8 minutes.